Skinny Mexican Beef Casserole

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Mexican. Easily in my top 3 cuisines. This is sort of Mexi-American but it does the trick.

I used a new ingredient with this recipe. Miracle Rice. It’s a plant-based, lower carb, lower calorie option to your everyday rice.

This dish is low fat, low carb, and high fiber. And full of nutrients.

 Ingredients

  • 1 lb 96% lean ground beef
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 15 oz can diced tomatoes, with juice
  • 8 oz package Miracle Rice, rinsed and dried per package directions
    • Substitute Options: 1 cup cooked rice, 1 cup cooked quinoa, 1 cup black beans
  • 1 tsp onion powder
  • 1/2 Tbsp cumin
  • 1/2 Tbsp garlic powder
  • 1/4 cup jarred jalepeno slices (or 1-2 fresh, deseeded, and minced)
  • 1/4 cup enchilada sauce – optional
  • 1/4 tsp salt
  • 1/2 Tbsp cilantro (fresh or dried)
  • 1/3 cup fat-free cheddar cheese

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Directions

  1. Preheat the oven to 350 degrees F.
  2. Start browning the beef on medium high heat until mostly cooked. Some pink is okay. It will finish cooking in the oven.
  3. Prepare your Miracle Rice per the package directions.
  4. Dice the bell peppers and jalepenos. Add to beef and continue cooking for about 5 minutes.
  5. Add the canned tomatoes with juice, enchilada sauce, and all of the spices. Cook for another 5 minutes.
  6. Add the Miracle Rice and mix to combine.
  7. Empty the mixture into a 9×13 casserole dish. Sprinkle the cheese over the mixture.
  8. Cover with foil and cook for 30 minutes. Remove the foil and cook for another 5 minutes before taking it out of the oven.

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You’re done! You can serve a dollop of sour cream on top.

Enjoy!

 

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